Xinjiang Agricultural Sciences ›› 2024, Vol. 61 ›› Issue (6): 1423-1431.DOI: 10.6048/j.issn.1001-4330.2024.06.015
• Horticultural Special Local Products • Agricultural Product Processing Engineering • Previous Articles Next Articles
FAN Shaoli(), CHENG Ping, ZHANG Zhigang, LI Hong, YANG Lu(
)
Received:
2023-11-20
Online:
2024-06-20
Published:
2024-08-08
Correspondence author:
YANG Lu
Supported by:
通讯作者:
杨璐
作者简介:
范少丽(1990-),女,助理研究员,硕士,研究方向为林果资源研究利用,(E-mail)lycszx_article@163.com
基金资助:
CLC Number:
FAN Shaoli, CHENG Ping, ZHANG Zhigang, LI Hong, YANG Lu. Optimization of fermentation technology and quality evaluation of Xinjiang peach wine[J]. Xinjiang Agricultural Sciences, 2024, 61(6): 1423-1431.
范少丽, 程平, 张志刚, 李宏, 杨璐. 新疆桃果酒发酵工艺优化及其品质评价[J]. 新疆农业科学, 2024, 61(6): 1423-1431.
水平编码 Horizontal coding | A 发酵温度 Fermentation temperature (℃) | B 酵母浓度 Yeast concentration (g/kg) | C 二氧化硫 添加量 SO2 additionm (g/kg) |
---|---|---|---|
-1 | 16~18 | 0.1 | 30 |
0 | 20~22 | 0.2 | 50 |
1 | 24~26 | 0.3 | 80 |
Tab.1 factors of box-behnken scheme design and horizontal coding
水平编码 Horizontal coding | A 发酵温度 Fermentation temperature (℃) | B 酵母浓度 Yeast concentration (g/kg) | C 二氧化硫 添加量 SO2 additionm (g/kg) |
---|---|---|---|
-1 | 16~18 | 0.1 | 30 |
0 | 20~22 | 0.2 | 50 |
1 | 24~26 | 0.3 | 80 |
升温速率 Heating rate (℃/min) | 温度 Temperature (℃) | 保持时间 Holding time (min) |
---|---|---|
/ | 50 | 2 |
5 | 120 | 2 |
6 | 250 | 10 |
Tab.2 Chromatographic conditions: heating procedure
升温速率 Heating rate (℃/min) | 温度 Temperature (℃) | 保持时间 Holding time (min) |
---|---|---|
/ | 50 | 2 |
5 | 120 | 2 |
6 | 250 | 10 |
Fig.1 Changes of various indexes of peach wine under different yeast varieties Note: there are significant differences in the expression of different lowercase letters (P< 0.05), the same as below
序号 No | A 酵母浓度 Yeast concentration (g/kg) | B 发酵温度 Fermentation temperature (℃) | C SO2 添加量 SO2 dosage (mg/kg) | 残糖量 Residual sugar brix (%) |
---|---|---|---|---|
1 | -1 | 0 | -1 | 12.1±0.15 |
2 | 1 | 0 | 1 | 12.4±0.20 |
3 | 1 | -1 | 0 | 13.1±0.12 |
4 | -1 | 1 | 0 | 12.3±0.15 |
5 | 0 | 0 | 0 | 11.0±0.12 |
6 | 0 | -1 | 1 | 11.2±0.15 |
7 | 0 | 0 | 0 | 11.1±0.23 |
8 | 0 | 1 | 1 | 11.9±0.15 |
9 | 1 | 0 | -1 | 12.4±0.10 |
10 | -1 | 1 | 0 | 12.6±0.06 |
11 | 0 | 1 | -1 | 11.5±0.21 |
12 | -1 | 0 | 1 | 12.2±0.06 |
13 | 0 | 0 | 0 | 11.1±0.06 |
14 | 0 | 0 | 0 | 11.0±0.12 |
15 | 1 | 1 | 0 | 11.9±0.12 |
16 | 0 | -1 | -1 | 12.1±0.10 |
17 | 0 | 0 | 0 | 11.1±0.20 |
Tab.3 Design and results of response interview experiments
序号 No | A 酵母浓度 Yeast concentration (g/kg) | B 发酵温度 Fermentation temperature (℃) | C SO2 添加量 SO2 dosage (mg/kg) | 残糖量 Residual sugar brix (%) |
---|---|---|---|---|
1 | -1 | 0 | -1 | 12.1±0.15 |
2 | 1 | 0 | 1 | 12.4±0.20 |
3 | 1 | -1 | 0 | 13.1±0.12 |
4 | -1 | 1 | 0 | 12.3±0.15 |
5 | 0 | 0 | 0 | 11.0±0.12 |
6 | 0 | -1 | 1 | 11.2±0.15 |
7 | 0 | 0 | 0 | 11.1±0.23 |
8 | 0 | 1 | 1 | 11.9±0.15 |
9 | 1 | 0 | -1 | 12.4±0.10 |
10 | -1 | 1 | 0 | 12.6±0.06 |
11 | 0 | 1 | -1 | 11.5±0.21 |
12 | -1 | 0 | 1 | 12.2±0.06 |
13 | 0 | 0 | 0 | 11.1±0.06 |
14 | 0 | 0 | 0 | 11.0±0.12 |
15 | 1 | 1 | 0 | 11.9±0.12 |
16 | 0 | -1 | -1 | 12.1±0.10 |
17 | 0 | 0 | 0 | 11.1±0.20 |
方差来源 Source of variance | 平方和 Sum of squares | 自由度 Degress of freedom | 均方 Mean square | F值 F value | P值 P value | 显著性 Significance probability |
---|---|---|---|---|---|---|
模型Model | 6.69 | 9 | 0.74 | 32.55 | < 0.000 1 | ** |
A-酵母浓度 A-yeast concentraction | 0.2 | 1 | 0.2 | 8.79 | 0.021 | * |
B-发酵温度 B-fermentation temperature | 8.64E-03 | 1 | 8.64E-03 | 0.38 | 0.557 9 | |
C-二氧化硫添加量 C-amount of sulfur dioxide added | 0.02 | 1 | 0.02 | 0.88 | 0.380 5 | |
AB | 0.53 | 1 | 0.53 | 23.24 | 0.001 9 | ** |
AC | 2.50E-03 | 1 | 2.50E-03 | 0.11 | 0.750 4 | |
BC | 0.42 | 1 | 0.42 | 18.5 | 0.003 6 | ** |
A^2 | 2.74 | 1 | 2.74 | 120.03 | < 0.000 1 | |
B^2 | 0.3 | 1 | 0.3 | 12.93 | 0.008 8 | |
C^2 | 0.36 | 1 | 0.36 | 15.58 | 0.005 6 | |
残差Residual | 0.16 | 7 | 0.023 | |||
失拟项Lack of Fit | 0.1 | 2 | 0.051 | 4.51 | 0.075 9 | not significant |
纯误差Pure Error | 0.057 | 5 | 0.011 | |||
总和Cor Total | 6.85 | 16 |
Tab.4 Experimental results regression model variance analysis
方差来源 Source of variance | 平方和 Sum of squares | 自由度 Degress of freedom | 均方 Mean square | F值 F value | P值 P value | 显著性 Significance probability |
---|---|---|---|---|---|---|
模型Model | 6.69 | 9 | 0.74 | 32.55 | < 0.000 1 | ** |
A-酵母浓度 A-yeast concentraction | 0.2 | 1 | 0.2 | 8.79 | 0.021 | * |
B-发酵温度 B-fermentation temperature | 8.64E-03 | 1 | 8.64E-03 | 0.38 | 0.557 9 | |
C-二氧化硫添加量 C-amount of sulfur dioxide added | 0.02 | 1 | 0.02 | 0.88 | 0.380 5 | |
AB | 0.53 | 1 | 0.53 | 23.24 | 0.001 9 | ** |
AC | 2.50E-03 | 1 | 2.50E-03 | 0.11 | 0.750 4 | |
BC | 0.42 | 1 | 0.42 | 18.5 | 0.003 6 | ** |
A^2 | 2.74 | 1 | 2.74 | 120.03 | < 0.000 1 | |
B^2 | 0.3 | 1 | 0.3 | 12.93 | 0.008 8 | |
C^2 | 0.36 | 1 | 0.36 | 15.58 | 0.005 6 | |
残差Residual | 0.16 | 7 | 0.023 | |||
失拟项Lack of Fit | 0.1 | 2 | 0.051 | 4.51 | 0.075 9 | not significant |
纯误差Pure Error | 0.057 | 5 | 0.011 | |||
总和Cor Total | 6.85 | 16 |
序号 No | 香气化合物 Aroma compounds | 保留 时间 Retention time (min) | 含量 Content (%) | 气味描述 Odor description |
---|---|---|---|---|
A | 酯类 | |||
1 | 己酸乙酯 | 9.19 | 0.423 | 果香、草莓香[ |
2 | 苯甲酸乙酯 | 14.398 | 2.601 | / |
3 | 辛酸乙酯 | 15.15 | 27.032 | 果香、奶油味[ |
4 | 乙酸2-苯乙酯 | 16.813 | 1.440 | 玫瑰、茉莉花香[ |
5 | 壬酸乙酯 | 17.947 | 1.449 | 酒心巧克力香味[ |
6 | 9-癸酸乙酯 | 20.394 | 1.278 | / |
7 | 癸酸乙酯 | 20.629 | 39.290 | 奶油味、果香[ |
8 | 月桂酸乙酯 | 25.527 | 9.384 | 甜香、蜂蜡香[ |
9 | 肉豆蔻酸乙酯 | 29.96 | 0.676 | 椰子、蜂蜡香[ |
10 | 9-十六烯酸乙酯 | 33.573 | 0.570 | |
11 | 棕榈酸乙酯 | 33.996 | 2.199 | 水果味、奶油味[ |
B | 醇类 | |||
12 | 乙醇 | 1.292 | 5.855 | / |
13 | 3-甲基乙酸 1-丁醇 | 5.695 | 0.495 | / |
14 | 苯甲醇 | 10.259 | 0.684 | / |
15 | 苯乙醇 | 12.647 | 1.441 | 玫瑰花香、甜香[ |
C | 其他 | |||
16 | 丁香酚 | 19.483 | 2.538 | 丁香香气[ |
17 | 2,5-二叔丁基酚 | 23.408 | 0.722 | / |
18 | 3,4-二羟基苯 乙酰甲酸 | 21.851 | 1.400 | / |
19 | 七烷 | 27.954 | 0.523 | / |
Tab.5 GC-MS analysis of volatile aroma compounds
序号 No | 香气化合物 Aroma compounds | 保留 时间 Retention time (min) | 含量 Content (%) | 气味描述 Odor description |
---|---|---|---|---|
A | 酯类 | |||
1 | 己酸乙酯 | 9.19 | 0.423 | 果香、草莓香[ |
2 | 苯甲酸乙酯 | 14.398 | 2.601 | / |
3 | 辛酸乙酯 | 15.15 | 27.032 | 果香、奶油味[ |
4 | 乙酸2-苯乙酯 | 16.813 | 1.440 | 玫瑰、茉莉花香[ |
5 | 壬酸乙酯 | 17.947 | 1.449 | 酒心巧克力香味[ |
6 | 9-癸酸乙酯 | 20.394 | 1.278 | / |
7 | 癸酸乙酯 | 20.629 | 39.290 | 奶油味、果香[ |
8 | 月桂酸乙酯 | 25.527 | 9.384 | 甜香、蜂蜡香[ |
9 | 肉豆蔻酸乙酯 | 29.96 | 0.676 | 椰子、蜂蜡香[ |
10 | 9-十六烯酸乙酯 | 33.573 | 0.570 | |
11 | 棕榈酸乙酯 | 33.996 | 2.199 | 水果味、奶油味[ |
B | 醇类 | |||
12 | 乙醇 | 1.292 | 5.855 | / |
13 | 3-甲基乙酸 1-丁醇 | 5.695 | 0.495 | / |
14 | 苯甲醇 | 10.259 | 0.684 | / |
15 | 苯乙醇 | 12.647 | 1.441 | 玫瑰花香、甜香[ |
C | 其他 | |||
16 | 丁香酚 | 19.483 | 2.538 | 丁香香气[ |
17 | 2,5-二叔丁基酚 | 23.408 | 0.722 | / |
18 | 3,4-二羟基苯 乙酰甲酸 | 21.851 | 1.400 | / |
19 | 七烷 | 27.954 | 0.523 | / |
项目 Project | 测定结果 Determination results |
---|---|
pH值pH value | 3.24±0.31 |
可溶性固形物Soluble solids(%) | 11.2±0.04 |
还原糖Total sugar (g / L) | 18.71±0.82 |
总酸Total acid (g / L) | 13.26±0.03 |
酒精度Alcohol content(%vol ) | 7.9±0.29 |
总酚Total phenols (g GAE /L) | 0.64±0.06 |
总黄酮Total flavonoids (g/L) | 0.33±0.02 |
Tab.6 Results of physical and chemical indexes of peach wine
项目 Project | 测定结果 Determination results |
---|---|
pH值pH value | 3.24±0.31 |
可溶性固形物Soluble solids(%) | 11.2±0.04 |
还原糖Total sugar (g / L) | 18.71±0.82 |
总酸Total acid (g / L) | 13.26±0.03 |
酒精度Alcohol content(%vol ) | 7.9±0.29 |
总酚Total phenols (g GAE /L) | 0.64±0.06 |
总黄酮Total flavonoids (g/L) | 0.33±0.02 |
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